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Specification Sheet
 
SFG 5000
( Food Grade Guar Gum )

    Description
The guar gum is a polysaccharide which in water gives hexose sugar, mannose and galactose. These hexose sugars are soluble both in cold and hot water but it is insoluble in most of the organic solvents. In water it gives high viscosity even used small quantity. Strong acids cause hydrolysis and loss of viscosity; alkalies in strong concentration also tend to reduce the viscosity.


    Characteristics
Moisture: 12% (max.)
Protein: 6% (max.)
Ash: 2% (max.)
AIR: 6% (max.)
Fat: 2% (max.)
Gum Content: 78% (max.)
PH: 5.5-7.5
GRANULATION
    • On 40 Mesh: NIL
    • On 200 Mesh: 97% (min.)
VISCOSITY
(Cold Viscosity, 1% Soln., taken by Brookfield Viscometer), Spindle No. 4/20rpm at 25°C.:
    • After 2 Hours: 5500 CPS
    • After 24 Hours: STABLE OR MORE
MICROBIOLOGICAL
    • APC/gm.: 5000 (max.)
    • Yeast & Moulds/gm.: 500 (max.)
    • Coliform/gm.: Nil/Absent
    • E. Coli/10 gm.: Negative
    • Salmonella/25gm.: Negative

Please read and understand the Material Safety Data Sheet (MSDS) before using this product.
Above information relates only to the specific material designated and may not be valid for such material used in combination with any other materials or in any process. Such information is, to the best of our knowledge and belief, accurate and reliable as of the date compiled. However, no representation, warranty or guarantee is made as to its accuracy, reliability or completeness. It is the user's responsibility to satisfy himself as to the suitability and completeness of such information for his own particular use. We do not accept liability for any loss or damage that may occur from the use of this information nor do we offer any warranty against patent infringement. - Common and to be pasted in all spec sheet at bottom